title: Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.
abstract: A traditional Spanish dry-ripened sausage "chorizo" from Celta pig breed was formulated with 10, 20 and 30% of back fat (LF, MF and HF, respectively). An increase in fat content significantly affected the chemical composition of the sausages at the end of ripening (higher fat content and lower protein content and moisture) and physico-chemical parameters (lower pH, aw, hardness, springiness and chewiness and higher TBARS index, L*, a* and b* values). With the increase of fat in the sausage formulation a higher total content of free fatty acids (FFA) was also obtained, showing a greater lipolysis than in LF sausages. All these parameters were significantly affected by ripening time. A lower total content of volatile compounds were found in HF sausages, being detected 3 alcohols, 4 aldehydes, 12 esters, 3 ketones, 7 aliphatic and 4 aromatic hydrocarbons. Sensorial analysis showed differences for fat level and fat-lean cohesiveness within appearance attributes; odour intensity and spices odour within odour attributes and hardness within texture attributes.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Gómez
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
mesh_terms: D000818:Animals; D001947:Breeding; D003116:Color; D003890:Desiccation; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005511:Food Handling; D063427:Food Quality; D006244:Hardness; D006863:Hydrogen-Ion Concentration; D008066:Lipolysis; D008461:Meat Products / Q000032:analysis*; D009812:Odorants; D017365:Spices; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds / Q000032:analysis*; D014867:Water
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D005230:Fatty Acids, Nonesterified; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D014867:Water
keywords: Fat level; Fermented sausages; Lipid oxidation; Lipolysis; Physico-chemical parameters; Sensory evaluation